O. Fournier’s second label, B Crux wines are named after the stars of the Southern Cross, a constellation only visible in the Austral Hemisphere.
A blend of 40% Tempranillo, 40% Malbec, 10% Merlot and 10% Syrah from the Uco Valley in Mendoza. Notes of blackberries, plums, spice and a hint of smoky bacon on both the nose and palate. Well balanced with good length.
Technical analysis
ALCOHOL
15.0 %
pH
3.70
ACIDITY
5.5 g/L
ORIGIN
Argentina
WINEMAKER
José Spisso
VARIETY
Red Blend
HARVEST DATE
March 2011
TIME IN OAK
12 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Mendoza
Vinification details
Harvest began in the middle of March and finished at the end of April, harvested by hand by O. Fournier’s own workers. Grape selection then took place at the winery. Fermentation occurred in stainless steel tanks with 28 days of skin contact. The wine was then transferred to 50% new and 50% second-fill oak barrels for 12 months’ maturation. No filtration took place.
Awards
eRobertParker.com: 91 pts
Contact us to discuss
The palate is medium to full-bodied, with ripe flavours and good balance.
eRobertParker.comO. Fournier’s second label, B Crux wines are named after the stars of the Southern Cross, a constellation only visible in the Austral Hemisphere.
A blend of 40% Tempranillo, 40% Malbec, 10% Touriga Naçional and 10% Cabernet Sauvignon from the Uco Valley in Mendoza. Notes of blackberries, plums, spice and a hint of smoky bacon on both the nose and palate. Well balanced with good length.
Technical analysis
ALCOHOL
15.0 %
RESIDUAL SUGAR
2.1 g/L
pH
3.72
ACIDITY
5.4 g/L
ORIGIN
Argentina
WINEMAKER
José Spisso
VARIETY
Red Blend
TIME IN OAK
12 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Cork
BOTTLE SIZE
75cl
REGION
Mendoza
Vintage conditions
The 2010 vintage showed characteristics of exceptional quality. Weather conditions were cool and the lack of rain during spring impacted positively on the quality of the grapes; maturation was slow, with good levels of sugar.
Vinification details
Grapes were harvested by hand by O. Fournier’s own workers into 18kg boxes. A double sorting and selection then took place at the winery. Fermentation occurred in stainless steel tanks with 28 days of skin contact. The wine was then transferred to new oak barrels (80% French oak and 20% American) for 12 months’ maturation. No filtration took place.
Awards
eRobertParker.com: 90 pts
Contact us to discuss